Wedding Catering Cost Per Person: Buffet, Plated and Premium

The per-person tiers, wedding edition

Wedding menus start higher than the general catering ranges (see the caterers guide) because they include cocktail-hour appetizers and a longer service window. Big-metro premium: 30-50%.

Buffets are not automatically cheaper than plated. They need fewer servers but more food, because guests take more than a kitchen would plate. Family style — platters passed at the table — often lands in between and photographs better than either.

The full worked budget: 100 guests, plated

• Food, $110 per person: $11,000
• Beer and wine bar, 5 hours, $28 per person: $2,800
• Staffing: 8 servers and 2 bartenders, 7 hours: $3,500
• Rentals (china, glassware, linens, if not supplied): $18 per person: $1,800
• Service charge, 22% on food and beverage: $3,036
• Sales tax, 8% on everything above: $1,771
• Total: about $23,900, or $239 per guest — more than twice the "$110 per person" that started the conversation.

Every wedding budget should be built this way. If a caterer's proposal doesn't show these lines, ask for them before you compare it to anyone else's.

Open bar: beer and wine vs full bar

A beer, wine and one-signature-cocktail bar runs $20-35 per person for a four-to-five-hour reception. A full open bar with spirits runs $40-70. Consumption-based billing (you pay per drink poured) can be cheaper for a light-drinking crowd and much worse for a heavy one; ask for the per-drink prices and estimate two drinks per guest for the first hour and one per hour after.

Corkage — bringing your own alcohol — is the biggest lever if the venue allows it. Buying wine at $12 a bottle retail versus $45 on the caterer's list saves thousands even after a $15-30 per bottle corkage fee. The venue hidden costs guide has the detail.

Where the money can move

• Time of day: a brunch or lunch wedding cuts the food line 20-35% and the bar even more.
• Day of week: Friday or Sunday menus are often 10-15% cheaper than Saturday, and the venue's site fee drops further.
• Guest count: every guest you cut saves the full per-guest cost, not just the food. Ten fewer guests in the budget above is about $2,400.
• Vendor meals: photographers, band and planner need to eat; most caterers offer a vendor meal at $25-45 instead of full price.
• The cake: the wedding cake is usually a separate vendor and a separate fee to cut it. See Wedding Cake Cost.

Timeline and paperwork

Book 9-12 months out for a Saturday in peak season (May, June, September, October). Deposit of 25-50% at signing, a tasting 3-5 months out, menu locked 60 days out, guaranteed count 10-14 days out, balance due with it. Ask whether the venue has an exclusive caterer list; if it does, the venue's caterers know their market and the quotes will cluster.

Frequently Asked Questions

What is the average wedding catering cost per person?

In 2026, roughly $85-150 per person for a plated dinner, $45-85 for a buffet, before bar, staffing, rentals, service charge and tax. All-in, a plated wedding with a beer-and-wine bar lands at $200-260 per guest nationally, and $260-350 in the biggest metros.

Is a buffet cheaper than a plated dinner?

Usually a bit, but less than people expect: fewer servers, more food. Family style often costs about the same as a buffet and feels more generous. Ask for both quotes with identical menus.

How many bartenders do I need for 100 guests?

Two. The common rule is one bartender per 50-75 guests for beer and wine, one per 50 for a full bar. A single bartender for 100 guests means a line during cocktail hour.

Can I bring my own alcohol to save money?

If the venue allows it. Expect a corkage fee of $15-30 per bottle and a requirement that a licensed, insured bartender serve. Even so, retail wine plus corkage usually beats the catering list by half.